I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. H
Though infrequently, when boiling milk, it gets burnt if you forget about the milk on stove. I usually boil 2-3L of milk in one big pan on stove/induction. When
With a boiling pot of water with lid on, can I get different steam temperature? This is without the use of a pressure cooker. I understand the phase change proc
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan,
I make my macaroni salad with mayonnaise and mustard, but the mustard flavor always disappears so I have to add more. Why does the mustard flavor disappear?
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates? should I rehydrate dry fruit and make it into a paste? how much liquid should I add t
I want to make custard caramel. The recipe which I will follow requires condensed milk. Now I have an opened refrigerated tin of condensed milk. Half of it is u
From what I've seen, using dry ice to make ice cream makes the whole freezing process a lot faster than a freezer. (Besides speed, the only other benefit I can
I tried to create puff pastry. For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water,
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 97808578355
My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter can I
I want make Hong Kong cuisine Dim Sum Curry Cuttlefish at home. Because COVID19, my supermarket is not selling cuttlefish or squid or uncooked octopus, just t
I am missing my favourite salad. It’s 5 hours from my house so I am stuck trying to recreate it at home. It’s called an Asian Goi Mi Salad. As you c
A month ago I foolishly left a pot of water on to boil WAY too long. It was a small pot and all the water was gone (though it had been covered) and it continue
I'm trying to mix (coconut) oil into glucose using sunflower lecithin as an emulsifying agent, this is being mixed into a candy (vegan) mix that consists mainly
In India, Poha is a famous dish especially served as breakfast. I would like to know if Poha is the name of the dish or Flattened rice or Chiwda.
Is there anyway I can pick my peppers and tomatoes now and freeze them immediately for later use to make hot sauces and tomato sauces? I am tr
I recently got my meringue game down and though I wouldn’t eat French meringue without baking it, I’ve seen numerous videos where it’s said th
I've been using this pan for a while, and have somehow scorched the bottom of the pan. Can someone tell me how I should clean it? Thanks!
My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now:
For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a
I'm cooking my meat above 55C, mostly around 65C. I understand there are all kinds of safety measures surrounding defrosting. Using cold water
I buy cherub tomatoes because I can use them all week in a variety of dishes and meals. I'm looking for the best way to slice them for sandwic
I would like to make some Italian baccalà dishes. However, I am unable to get my hands on baccalà. Also I have a box of frozen cod fillets sitting
I'm trying to identify a type of breadcake common in Hull when I was growing up, n the hopes of getting my hands on some again, either bought,
Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes,
Can I make bread without yeast? Thanks!
Baking a deep Quiche. I blind baked the pastry, and pre-cooked the chopped bacon, then added my fillings to the pastry.
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I
I have recently learned that my carb intake is insufficient, leading to so-called "glycogen depletion" while cycling. I have possibly spent too much time around